Elote Recipe

Prepare Corn

Husk the corn, removing silk. Rinse and pat dry. If using skewers, insert a skewer or holder into the base of each ear.

Oil and Season

Brush each ear lightly with vegetable oil (about 2 tablespoons total) and sprinkle evenly with the kosher salt. This helps achieve even browning and enhances flavor.

Grill Corn

Preheat grill to medium-high (about 400°F / 200°C). Place corn directly on the grill grates and cook 10–12 minutes, turning every 2–3 minutes, until kernels are charred in spots and tender. Alternatively, cook over a gas stovetop griddle or roast in a 450°F (230°C) oven for 20–25 minutes, turning once, until lightly charred.

Make the Mayo Mixture

In a bowl, stir together 3 tablespoons mayonnaise and 2 tablespoons Mexican crema or sour cream (if using) until smooth. Add 1/4 teaspoon black pepper and mix. Taste and adjust salt if needed.

Mix Dry Spice

In a small bowl, combine 1 teaspoon chili powder and 1/2 teaspoon smoked paprika (or chipotle). This blend gives both color and a smoky, mildly spicy flavor. Set aside.

Crumb the Cheese

Make sure the cotija is finely crumbled and easy to press onto the corn. Place the 1 cup crumbled cotija in a shallow bowl or plate for easier coating.

Coat the Corn

Working with one ear at a time, while the corn is still hot, use a brush or the back of a spoon to spread about 1/2 tablespoon of the mayo mixture evenly over each ear. Immediately roll or press the corn into the crumbled cotija so cheese adheres to the mayo layer. Repeat for all ears.

Season and Finish

Sprinkle the chili/paprika mixture evenly over each coated ear (about 1/4 teaspoon per ear), rotating to distribute. Squeeze fresh lime juice from the halved limes over each ear to taste (roughly 1/2 lime per 2 ears). If desired, sprinkle chopped cilantro on top for freshness.

Serve the elote immediately while warm with extra lime wedges and a small bowl of extra cotija and chili powder on the side. Offer napkins—the mayo coating can be messy. Enjoy as a snack or side.